Ingredients:

  • 1 cup Granulated Sugar
  • 1/2 cup All-Purpose Flour (sifted)
  • 1/2 cup Unsweetened Shredded Coconut
  • 4 Large Eggs (room temperature)
  • 1 1/2 cups Whole Milk (full fat)
  • 1/4 cup Unsalted Butter, melted and cooled slightly
  • 1/4 cup Fresh Lemon Juice
  • 2 tsp Lemon Zest (finely zested)
  • 1/4 tsp Pinch of Salt
  • Powdered Sugar (for dusting)

Instructions:

  1. Preheat oven to 350°F (180°C, 160°C Fan/Gas Mark 4). Thoroughly grease and lightly flour the 12 cups of a standard muffin tin.
  2. Melt the butter and set aside to cool slightly while you prepare the remaining ingredients.
  3. In a large mixing bowl, whisk together the sugar, flour, coconut, and salt until completely combined.
  4. In a separate jug, whisk together the whole milk, melted butter, lemon juice, and lemon zest.
  5. Lightly beat the eggs in a small bowl, then pour them into the wet ingredient mixture. Whisk briefly until just combined.
  6. Pour the combined wet ingredients over the dry ingredients. Whisk only until the dry ingredients are fully incorporated and the mixture is smooth. Do not over-mix, as this can impede the separation process needed for the 'crust'.
  7. Carefully pour or ladle the thin batter evenly into the 12 prepared muffin cups, filling each nearly to the brim.
  8. Bake for 25–30 minutes. The pies are done when the edges are golden brown, and the centre custard is mostly set (it should have a slight gentle wobble, but not be liquid).
  9. Remove the tin from the oven and allow the pies to cool in the tin for 10–15 minutes. This allows the custard to firm up properly.
  10. Gently run a knife around the edges of each pie and carefully remove them. Place them on a cooling rack to cool completely (about 30 minutes more). Dust generously with powdered sugar just before serving.